Canning Pressure Calculator
Calculate pressure canning processing times adjusted for your altitude, jar size, and food type.
Quick Answer
At sea level, most vegetables process at 10 PSI. Above 1,000 feet, increase to 15 PSI for weighted-gauge canners. Processing times vary by food type and jar size — green beans take 25 minutes in quarts, while meat takes 75-90 minutes.
⚠ Safety Notice
Always follow USDA and NCHFP guidelines for pressure canning. This tool provides general guidance. Consult your canner manufacturer’s instructions and tested recipes for specific food items.
Canning Settings
Results
25 min
Processing Time
10 PSI
Pressure (weighted gauge)
About This Tool
The Canning Pressure Calculator determines the correct processing time and pressure for pressure canning based on your altitude, jar size, food type, and canner type. Pressure canning is the only safe method for preserving low-acid foods at home, including vegetables, meats, poultry, and seafood. The temperatures reached inside a pressure canner (240-250 degrees Fahrenheit) are necessary to destroy Clostridium botulinum spores, which cause botulism.
Why Altitude Matters
Water boils at lower temperatures as altitude increases. At sea level, water boils at 212 degrees Fahrenheit. At 5,000 feet, it boils at about 203 degrees. Since the internal temperature of the canner must reach at least 240 degrees to safely process low-acid foods, you need more pressure at higher altitudes to compensate. For weighted-gauge canners, this means switching from 10 PSI to 15 PSI above 1,000 feet. Dial-gauge canners allow more precise adjustments in 1-2 PSI increments.
Weighted vs. Dial Gauge Canners
Weighted-gauge canners use a weighted regulator that jiggles or rocks to maintain pressure. They are simpler and do not require calibration, but only operate at fixed pressure settings (5, 10, or 15 PSI). Dial-gauge canners have a numbered pressure dial that allows you to set specific pressures. The dial must be tested for accuracy annually, as an inaccurate gauge can lead to under-processing. Both types are effective when used correctly according to manufacturer instructions.
Processing Time Guidelines
Processing times are determined by extensive testing conducted by the USDA and university extension services. Times account for the density of the food, how heat penetrates through the jar, and the time needed for the center of the jar to reach the target temperature. Never reduce processing times. You may safely process for longer than recommended, but shorter times risk unsafe food. The times in this calculator are based on USDA Complete Guide to Home Canning recommendations.